A great defender of the values of French pastry, Samuel Ducrotoy is like a breath of fresh air in the sector, with fresh and innovative creations.
Having trained in Ferrandi, he has developed his professional career in places like Fauchon, Christophe Morel in Canada and as a training assistant at l’ École Valrhona Paris. In 2023 he opened his own pastry shop to develop his knowledge of how a business works and to put his creativity into practice.
“A young mind brings a fresh point of view and can renew old ways of doing things”
Featured in so good #30